Ingredients
- Beets, medium size: 4
- Feta cheese, crumbled: 4 ounces
- Olive oil: 3 tablespoons
- Balsamic vinegar: 2 tablespoons
- Fresh mint leaves, chopped: 2 tablespoons
- Walnuts, chopped: 1/4 cup
- Lemon juice: 1 tablespoon
- Salt and pepper: to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Wrap each beet individually in foil and roast for 45-60 minutes, or until tender when pierced with a fork.
- Step 2: Let the beets cool slightly, then peel them. Cut the beets into bite-sized wedges or slices.
- Step 3: In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, salt, and pepper to make the dressing.
- Step 4: In a large bowl, combine the roasted beets, feta cheese, and chopped mint.
- Step 5: Pour the dressing over the beet mixture and gently toss to combine.
- Step 6: Garnish with chopped walnuts and serve immediately or chill for later.
Notes
- To keep your beet salad fresh, store it in an airtight container in the refrigerator for up to 3 days.
- This salad is best enjoyed cold or at room temperature; reheating isn't recommended as it can affect the feta and mint.
- Serve this vibrant salad as a light lunch, a side dish with grilled chicken or fish, or even as a colorful addition to a cheese board.
- For the best flavor, roast your beets with a sprig of rosemary inside the foil packets.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American